This Banana Split Pie has all of the flavors of a classic banana split all in one pie – perfect for a summer picnic or BBQ dessert…or whenever you get the craving for a banana split! With a graham cracker crust, bananas, pineapple, cream cheese, chocolate cherries, and whipped cream, this banana split pie is completely irresistible!

Nothing screams summer more than a trip to the ice cream stand! I’m a big fan of crunch cones, but if I feel like something special, a Banana Split is one of my go-to orders. They are perfect for sharing and has something everyone will like. Banana Split Pie is my version of a banana split in pie form and I have to say – I think I like it more than the original!

Ingredients in Banana Split Pie

But alas, let’s talk about this creamy banana split pie!  This pie has a few layers to get in all of the delicious ingredients in a traditional banana split.

Graham Cracker Crust – This seemed like the most obvious kind of crust for a banana split pie. It adds a little bit of crunch and sweetness to every bite! I made my own homemade graham cracker crust, but you can definitely you a store-bought graham cracker crust. The homemade crust is made with graham crackers, melted butter, and sugar.

Bananas – of course! This recipe needs perfectly ripe bananas. Not under ripe and not overripe. A layer of sliced bananas goes on top of the crust.

Cream Cheese and Cool Whip – these are the main ingredients in the creamy filling. I use two tubs of Cool Whip in this recipe, one is combined with the cream cheese and the other is the whipped cream topping.

Crushed Pineapple – crushed pineapple and fresh sliced strawberries are layered on top of the cream cheese layer.

Maraschino Cherries – of course a banana split needs a cherry on top!

Hot Fudge Topping – hot fudge is drizzled over the top of the pie, along with some chopped walnuts. This banana split pie has every single ingredient a typical banana split would have!

Since the flavors of a banana split work so well together, I figured, why not make a pie with them?  So I did! And it was better than even expected.

How to Make Banana Split Pie

Make the Crust. I started with a homemade graham cracker crust which, if you’ve never made one before, is easier than you’d think.  If you have a large food processor, it’s as easy as can be. Simply pulse the graham crackers until they resemble fine crumbs. Add some sugar and melted butter and then press the mixture into a pie dish. Bake the pie crust for about 8 minutes and then let it cool.

Layer the bananas. On top of the graham cracker crust, add a single layer of sliced bananas. Honestly, you can make this layer as thick as you want. Do a couple of layers if you really love the bananas in banana splits!

Make the creamy filling. In a medium bowl, beat together the cream cheese and one tub of Cool Whip, along with some sugar. Beat them on medium-high speed until it is creamy and completely combined. Spread the cool whip and cream cheese filling on top of the banana layer.

Add the pineapple and strawberries. On top of the cream cheese/Cool Whip layer, layer the crushed pineapple and strawberries slices.

Top with Cool Whip. The final layer is the whipped topping layer, where I use the second container of Cool Whip.

Final toppings. To top off this irresistible banana split pie, I put more banana slices, some maraschino cherries, hot fudge sauce, and chopped walnuts.  So many flavors! And holy cow, was it delicious.

Pies like this are made for summertime.  They’re easy to make, require very little baking time (this one just needs 10 minutes to bake the crust), and and cool and creamy!  This Banana Split Pie would be the perfect end to a picnic or barbecue.

Banana Split Pie Tips and Variations

Make ahead. You can definitely make this pie up to one day in advance! I would hold off on the toppings until an hour or less before serving, so the bananas aren’t brown.

Toppings variations. Just like a normal banana split, you can switch up the toppings, if you’d like! You can use chopped peanuts instead of walnuts or use butterscotch or caramel topping instead of hot fudge!

Chill Time. Make sure you allow at least a couple of hours for this pie to chill and set up, to make it easily sliceable!

Storage. Store leftovers in an airtight container in the fridge for 2-3 days.

Like this banana split pie recipe?  Check these out, too!

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Banana Split Pie

This Banana Split Pie has all of the flavors of a classic banana split all in one pie – perfect for a summer picnic or BBQ dessert…or whenever you get the craving for a banana split! With a graham cracker crust, bananas, pineapple, cream cheese, chocolate cherries, and whipped cream, this banana split pie is completely irresistible!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: dessert, no bake pie, pie, summer

Prep Time: 30 minutes

Cook Time: 10 minutes

Chill Time: 2 hours

Total Time: 2 hours 40 minutes

Servings: 12 slices

Calories: 321kcal

Author: Taylor Ellingson

Ingredients

• 2 cups graham cracker crumbs about 10 sheets of graham crackers
• ¼ cup sugar
• 6 tablespoons melted butter
• 1 banana sliced
• 8 ounces cream cheese
• ¼ cup sugar
• 2 8 ounce containers of Cool Whip
• 20 ounces crushed pineapple well drained
• 1 cup sliced strawberries
• Maraschino cherries
• Hot Fudge
• ¼ cup chopped walnuts

Instructions

• Preheat oven to 350 degrees F.
• Place graham cracker sheets in a food processor and pulse until they are crumbs. Add melted butter and sugar and pulse until combined.
• Spray pie dish with cooking spray and press graham cracker mixture firmly into bottom and up sides of pie dish.
• Bake in preheated oven for 8 minutes.
• Let cool.
• Line graham cracker crust with sliced banana.
• In a medium bowl with electric mixer, beat cream cheese and sugar until fluffy, about 2 minutes.
• Fold in 8 ounces of Cool Whip.
• Spread cream cheese mixture over graham cracker crust.
• Evenly spread crushed pineapple and strawberries over cream cheese layer.
• Top with remaining Cool Whip.
• Garnish with additional banana slices, cherries, hot fudge, and walnuts.
• Refrigerate until ready to serve.
• Enjoy!

Notes

Make ahead. You can definitely make this pie up to one day in advance! I would hold off on the toppings until an hour or less before serving, so the bananas aren’t brown.

Toppings variations. Just like a normal banana split, you can switch up the toppings, if you’d like! You can use chopped peanuts instead of walnuts or use butterscotch or caramel topping instead of hot fudge!

Chill Time. Make sure you allow at least a couple of hours for this pie to chill and set up, to make it easily sliceable!

Storage. Store leftovers in an airtight container in the fridge for 2-3 days.

Nutrition

Calories: 321kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 225mg | Potassium: 215mg | Fiber: 2g | Sugar: 27g | Vitamin A: 527IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 1mg

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